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Preheat Cuisinart
Convection Toaster Oven Broiler to 375°F (190°C) on
®
convection bake with rack in position A . Line baking tray with aluminum
foil .
Rinse chicken and pat dry inside and out with paper towels and place on
a cutting board . Sprinkle the salt and pepper all over chicken, including
in the cavity . Squeeze the lemon juice all over the chicken and place the
juiced lemon in the cavity . Rub the olive oil on the chicken and sprinkle all
over with the dried herbs . Place the fresh herbs in the cavity and tie the
legs together with butcher's twine .
Place chicken on prepared baking pan and bake in preheated oven for
30 minutes . Turn heat down to 350°F (176°C) and continue to bake for an
additional 30 to 40 minutes, or until the internal temperature registers at
160°F (71 .1°C) for the light meat and 170°F (76 .6°C) for the dark meat .
Let chicken rest for 15 minutes; carve and serve .
Nutritional information per serving (based on 6 servings):
Calories 590 (62% from fat) • carb. 5g • pro. 49g • fat 40g • sat. fat 11g •
chol. 240mg • sod. 540mg • calc. 57mg • fiber 1g
Moroccan-Spiced Baked Chicken
Makes about 4 servings
1½
pounds (680 g) mixed chicken parts
1
tablespoon (15 ml) olive oil
1½
tablespoons (25 ml) fresh lemon juice (about ½ lemon)
1
teaspoon (5 ml) kosher salt
¾
teaspoon (3.75 ml) ground cumin
½
teaspoon (2.5 ml) ground cinnamon
pinch cayenne
2
shallots, quartered
Preheat the Cuisinart
Convection Toaster Oven Broiler to 375°F (190°C)
®
on Convection Bake . Line the baking pan with aluminum foil .
Toss chicken in a large mixing bowl with the oil, lemon juice, salt and
spices . Lay the shallots on the prepared baking pan and place
the chicken on top of the shallots .
Carefully slide the pan into the lower position and bake for 30 to
40 minutes, depending on the size of the chicken pieces (internal
temperature should read 160°F for light meat and 170°F for dark meat) .
Nutritional information per serving (based on 4 servings):
Calories 371 (53% from fat) • carb. 5g • pro. 32g • fat 24g
• sat. fat 6g • chol. 141mg • sod. 671mg • calc. 38mg • fiber 0g
Broiled Pork Chops with
Hot Cherry Peppers
Makes 4 servings
4
pork chops [each 1½-inch (3.75 cm) thick]
1
teaspoon (5 ml) sea or kosher salt
1
teaspoon (5 ml) freshly ground black pepper
6
ounces (170 g) hot cherry peppers (about 4 to 6)
2–3
garlic cloves, smashed
½
medium onion, cut into ½-inch (1.25 cm) pieces
Rinse pork chops and pat dry with paper towels . Rub chops evenly with
salt and pepper . Lay the prepared chops on an aluminum foil-lined baking
tray; surround with the cherry peppers, garlic and onion .
Set the rack on position B . Broil pork for about 12 minutes on each side,
or until the internal temperature of the meat registers at 145° to 150°F
(62 .7° to 65 .5°C) .
Nutritional information per serving:
Calories 40 (17% from fat) • carb. 6g • pro. 2g • fat 1g • sat. fat 0g •
chol. 5mg • sod. 1400mg • calc. 10mg • fiber 0g
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